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3 Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

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The effects of ascorbic acid, rosemary extract and alpha-tocopherol-ascorbic acid on some quality characteristics of frozen chicken patties

100%

Serdaroglu M. , Yildiz-Turp G.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

2004

tom 07

nr 1

The effects of using ascorbic acid (AA), rosemary extract (RE) and a-tocopherol/ ascorbic acid (T+AA) were evaluated on some quality characteristics of chicken patties stored at -20°C for 6 months. On 0th day and 2nd, 4th and 6th months of storage period, TBA, non-heme iron and colour parameters were measured and sensory evaluation was performed on chicken patties. At the end of the storage period patties with T+AA had the lowest TBA values. Non-heme iron content indicated no difference during storage and among treatments. On month 4 and 6 no differences were found on flavour scores between treatment groups.

Effects of reducing salt levels on some quality characteristics of turkey meatball

80%

Serdaroglu M. , Yildiz-Turp G. , Ergezer H.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

2008

tom 11

nr 2

Quality changes of sardine fillets marinated with vinegar, grapefruit and pomegranate marinades

71%

Serdaroglu M. , Baris P. , Urgu M. , Doostifard E. , Yildiz-Turp G.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

2015

tom 18

nr 4